Now, the DIY cheese and beer making kits are back, the stove is turned on, and customers gathered today for a re-opening party with nibbles from the seasonal menu that offers things like a Silo & Sea Salad; a field greens and beans Caesar with kale, broccolini, white beans, croutons and cheese; chorizo-spinach-eggie quiche; and a Spring Super Crunch toss of grains, nuts, peas, spring onions, arugula and goats cheese.

To eat, guests grab a table out front, or even better, borrow a blanket for a picnic on the Historical Museum’s lawn across the street.